VEGETARIAN PAD THAI NOODLES

VEGETARIAN PAD THAI NOODLES

Ingredients:
350 grms rice noodles soaked in warm water till soft, drain
½ cup of panner or tofu sliced and fried
4 pips of garlic minced
1 onion chopped finely
100 grms of cabbage roughly chopped (or bok choy)
1 cup bean sprouts
2 spring onions sliced
1/3 cup coriander leaves chopped
¼ cup roasted and coarsely ground peanuts.

PAD THAI SAUCE
¾ tbs tamarind paste
¼ cup hot water
3 tbs soy sauce
2 tsp of chillie paste
2 tsp chillie sauce
3 tbs brown sugar more or less

2 + 2 tbs of oil
4 tbs vege stock or water
Lime wedges for serving

Method:
Strain the noodles and keep aside.
Dissolve the tamarind paste in the hot water.
Add the chillie paste , chillie sauce , soy sauce and the brown sugar.

Heat 2 tbs of oil in a wok on medium heat.
Add the minced garlic and onions, fry well.
Add the cabbage and the stock, fry for about 2 minutes.

Now push the the ingredients aside, add the other 2 tbs of oil.
Add in the drained noodles and 1/3 of the sauce.
Stir fry everything for a minute in a tossing like manner.
Add little more sauce and continue stir frying in the same way.
Stir fry until the noodles begin to soften, you can sprinkle little
Water if the noodles are not cooked yet.

Reduce heat to low if the noodles begin to stick and burn.
Add the fried tofu and the bean sprouts.
Stir fry to incorporate everything. Taste for flavour.
Add the remaining sauce or more chillie or soy sauce to taste.

Noodles are cooked to perfection when they are soft, but still deliciously chewy and a bit sticky. Remove from the stove.
To serve, scoop noodles onto a plate, sprinkle with the cut spring onions, coriander leaves and the ground nuts.
Add a wedges of fresh lime on the side.
Thai chillie sauce too can be served if you like the noodles extra spicy.